Farro salad

Ingredients – serves 6

The Food of Italy loc 4085

  • 250gms farro or spelt, rinsed and drained
  • 300gms baby plum tomatoes cut in half
  • 1/2 red onion finely chopped
  • good bunch of flat leaf parsley chopped
  • 6 tablespoons extra virgin olive oil

Put the farro in a saucepan with plenty of water to cover; boil and simmer 20 mins until soft, adding salt at the end. Drain and put in serving bowl; let cool; add other ingredients.

Variation: add chickpeas, peppers (e.g. orange and yellow for color); pine nuts; mozzarella

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